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1 spaghetti squash
1 bay leaf
M2 Magic to taste
Salt to taste
1 pinch cayenne pepper (optional)
2 1/2 cups chicken stock
1 tablespoon minced fresh chives
Makes 4 servings
Slice spaghetti squash in half and spoon out seeds. Sprinkle with M2 Magic. Place flat side down on a cookie sheet and bake at 400 degrees, for 45-50 minutes. If you are using an air fryer, it can be at 400 degrees for 12-14 minutes.
Peel and devein raw shrimp (count the amount you have and divide by 4).
Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink about 5 minutes.
Pour in water, bring to a boil, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
Mix lemon juice, ketchup, clear stevia, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
Spray a large skillet with Smart Balance spray, place over high heat until small wisps of smoke rise from the skillet. Cook shrimp until bottom sides of shrimp are seared and browned about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving the sauce in skillet.
Stir in chicken stock and ketchup mixture into the shrimp stock making the Ragu. Bring Ragu to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes.
Using a metal fork, scrape out spaghetti squash from its shell. Measure 3.5 ounces and then top it with about 1/4 cup of Ragu and the appropriate number of shrimp for one serving.